Chocolate Bread Pudding

Name: Chocolate Bread Pudding
Ingredients: 6 medium plain croissants (enough to make 6 to 6 1/2 c. lightly packed bite-size croissant pieces); 6 ounces bittersweet chocolate, chopped (may use semisweet chocolate); 2 large eggs; 2 large egg yolks; 1 14 cups heavy cream; 1 14 cups whole milk; 12 cup sugar; 2 teaspoons vanilla extract

8 ingredients

7 steps

Ingredients

6 medium plain croissants (enough to make 6 to 6 1/2 c. lightly packed bite-size croissant pieces)
6 ounces bittersweet chocolate, chopped (may use semisweet chocolate)
2 large eggs
2 large egg yolks
1 14 cups heavy cream
1 14 cups whole milk
12 cup sugar
2 teaspoons vanilla extract

Directions

1

Preheat oven to 350; butter a medium baking pan.
2

Arrange bread pieces in the baking dish; scatter the chocolate over the bread.
3

Whisk together the eggs, egg yolks, cream, milk, sugar, and vanilla; pour evenly over the bread and chocolate.
4

Lightly pat the bread down in the custard.
5

Let sit for 5-10 minutes; then stir and pat back down again, keeping the chocolate well distributed.
6

A bit of the bread should remain above the custard.
7

Bake for 35 minutes or until slightly puffed and golden with oozing chocolate; serve warm.